Yes yes yes this is a good one.
You know when you want something packed full of flavour that’s warm and filling and so delicious that you spend all morning at your desk thinking about it? Something with a big fat helping of veggies so you feel great about yourself as you eat it but that also has all the comfort of a warming winter meal, eaten in your pjs on the sofa while it rains?
This recipe is that recipe.
First up, there are only 6 ingredients involved, which means lots of good things. One, you don’t have to spend very long in the shops. Two, you don’t have to spend very long in the kitchen. And three you can spend as long as you like doing loads of other cool fun stuff because lunch prep only takes 15 minutes and let’s face it, you’ve got better things to be doing.
Next up, um, yeah, so it tastes like totally delish. I’m not sure if it’s the spicy red Thai curry paste, or the sweet, silky coconut milk, mixing in with all the other goodness, but this curry is next level yum. And I really mean it. Just a spoonful of this is enough to convince a hardened carnivore that meat free meals can be knock-your-socks off delicious.
And finally, there’s minimal faff involved. No garlic crushing, which inevitably leads to scraping out the tiniest pieces of garlic from the crusher with a knife. No crying and squinting and wiping your eyes with the back of your arm as you finely dice an onion. No hob full of pans, sautéeing one thing, frying another and boiling something else. Just good old simple fuss-free cooking.
AND if you get a hefty butternut squash then you can just whack the top half off without having to worry about scooping out the seeds!
At least not until you come to use the other half.
To the recipe!
- 1 tbsp coconut oil
- 2 tsp red Thai curry paste
- 200g butternut squash, chopped into small cubes
- 200ml stock
- 1/2 tin coconut milk
- 1/2 red pepper, thinly sliced
- Optional: 150g basmati rice, to serve
Keep it vegan – top with:
Coconut yoghurt | Fresh chilli |Toasted coconut flakes
Make it meaty
Diced chicken breast | Monkfish | Cod
- Melt the coconut oil on a medium heat in a large saucepan and once hot, add the butternut squash. Fry for a couple of minutes until starting to soften slightly. Meanwhile, if serving with rice, bring a pan of water to the boil and cook as per the packet instructions.
- Add the red Thai paste and stir to coat the butternut squash. Add the stock and coconut milk and bring to the boil.
- Reduce to a simmer and cook for 6-8 minutes or until the butternut squash is soft but not mushy. To thicken the sauce slightly, bring the heat back up at the end of the cooking time and allow some of the liquid to evaporate.
- Serve on a bed of rice and top with the thinly sliced red pepper. Add fresh chilli, coconut flakes and a squeeze of lime if desired.